If it's too adventurous for your Thursday menu, consider it for brunch the next day. Leftover turkey can easily be added into the mix, and I'm planning to take the book's advice and replace the mushrooms with butternut squash to give it an unmistakable fall flavor. Every recipe in the Food52 not only sounds amazing, but also approachable--so if you, like me, have some last minute decisions to make for Thursday, I highly recommend thumbing through a copy at your local Afternoon.
Savory Bread Pudding
(from The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks, by Amanda Hesser and Merrill Stubbs)
Serves 4
3 c cubed bread
4 large eggs
1 egg yolk
1/2 c whole milk
1 c heavy cream
(decadent, but delicious. 2% milk isn't as rich, but can be substituted if there are dietary concerns)
3 oz prociutto, diced
2 shallots, minced
4 crimini mushrooms, sliced
1 t chopped fresh thyme
4 oz chevre, finely crumbled
1/4 c grated gruyere or parmesan cheese
- Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.
- In a bowl, mix together eggs, milk, and cream until thoroughly blended.
- In a 9x9 square baking pan, toss together bread cubes, prosciutto, shallot, mushrooms, thyme, and pepper.
- Gently stir in chevre.
- Pour egg mixture over bread cubes.
- If desired, garnish with a shredded cheese such as parmesan or gruyere, for a golden crust.
- Bake in a 350 degree oven for 40 minutes, or until a thermometer inserted into center reads above 145 degrees.
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| I can't wait for Thursday!! |